Chia makes the quickest, most irresistible raw puddings. The thing about chia is that it swells up to four times its size when you soak it, so a little goes a long way. It’s very good for gut health, and because its so fibrous, its very hard to overeat on it. I could never manage to eat a whole cup of chia in one day, however much I adore it! I find 2 tbsp is just about the right amount for a delicious pudding or snack.

Soak the chia in the water for at least 4 hrs, up to eight. Intermittently give it a stir to make sure all the seeds are gelling up evenly. When you’re ready, stir in the Peruvian carob, camu, tahini, agave & suma. You can add the strawberries in whole, or chop them into tiny pieces, whichever you prefer.

The mixture should be very thick now. You can sprinkle the pollen on and eat it immediately if you can’t wait, but if it’s for guests, spoon it into a presentation mold. Let it set in the fridge for a couple of hours, then turn it out onto a pretty plate and decorate with bee pollen.

Serve on it’s own, or as an accompaniment to another raw pudding like chocolate sauce or hemp ice cream.

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